I always have a lot of bananas on hand. I eat several a day. But by the time Monday rolls around, I’m feverishly cleaning out my fruits and veggies to prepare for my Farmer’s Market trip tomorrow morning. While out walking Sam (our dog) I thought COOKIE BUTTER! Why not?! Okay so not everything I make is crazy healthy, although this bread isn’t THAT indulgent and has NO sugar in it except for the cookie butter and cookie fragments.

This is a special week, my daughter turns 12 and I wanted to make recipes all week that I know are favorites or creations that she will flip over. Extra bonus…. my teeny tiny almost 12 year old is finally going through a growth spurt and eating like a champ. This bread will send her over-the-top, along with the rest of my family. {my thought process.}

This is such an oldie but goodie recipe and I haven’t made it in about a year. My family loves it for dinner and then for breakfast the next morning. I added some leftover kale pistachio pesto (from last week) into the eggs – click here for that recipe and this was over the top. The pesto adds so much flavor to the eggs it will make them unbelievable good. Thankfully I made enough for leftovers this morning which made the start of the day seamless (love when that happens).

Tuesday night was a busy night for us. One kid going in one direction and the other going in the complete opposite. My husband and I were running equally split with them. I needed a fast and easy dinner my father could throw in the oven for me that would be ready when we all got home. This one worked perfectly, especially with my leftover quinoa and shredded zucchini I had in the fridge.

Blend all of the ingredients in your stand mixer. If the mixture is too wet, add additional bread crumbs. Spray your mini muffin pan with olive oil and scoop the meat mixture into each well. Refrigerate at least 30 minutes or more. Preheat your oven to 350 degrees. Bake these for 25-30 minutes or until no longer pink on the inside. Serve with veggies, a salad or whatever you like.

My husband, Bill, has been making this cereal for about 10 years. Within that timeframe, he has pursued a very focused healthy lifestyle. Working out 6 days a week, lifting, running and eating very clean. He slimmed down, losing about 15 lbs and dropped his cholesterol. Now I could never insinuate or claim that this cereal will lower your cholesterol because I cannot substantiate the claim with medical studies or trials but in our house… we have all lowered our levels and have seen the benefits. Now, with all of the fiber you need to be well aware… this is also quite good for your colon health.

Mix all ingredients in a bowl and then store in a gallon ziploc baggie or tupperware container. You can keep in your pantry or in your refrigerator (although not necessary). Serve with milk or atop of your yogurt.

Today is National Banana Bread day. Who would’ve known?! I had some overly ripe bananas and thought why not! These adorable little muffins make the perfect after-school snack or breakfast on the go. It is a hands down favorite in our house.